Breadcrumb And Smoked Cheese Soufflé

[Guest guest]

* Exported from MasterCook *

 

Breadcrumb And Smoked Cheese Soufflé

 

Recipe By : Cooking Light, March 1999

Serving Size : 8 Preparation Time :0:00

Categories : Souffl¢s Cheese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon butter or stick margarine

2 cups thinly sliced green onions

4 cups fresh breadcrumbs -- (about 9 ounces

-- dense country bread)

2 1/2 cups fat-free milk

1/4 cup shredded smoked cheddar cheese -- (2 ounces)

1 tablespoon dijon mustard

1 teaspoon hot paprika -- (or 1 teaspoon sweet

-- paprika and 1/4 teaspoon cayenne pepper

1 dash white pepper

3 large egg yolks

4 large egg whites

1/2 teaspoon cream of tartar

cooking spray

 

1. Preheat oven to 375ø.

 

2. Melt butter in a medium nonstick skillet over medium-high hear. Add

green onions, and sauté 4 minutes. Combine onion mixture, breadcrumbs, and

next 6 ingredients (breadcrumbs through egg yolks) in a large bowl. Beat

egg whites and cream of tartar at high speed of a mixer until stiff peaks

form. Fold egg white mixture into breadcrumb mixture; spoon into a 2-quart

souffé dish coated with cooking spray. Bake at 375ø for 1 hour and 5

minutes or until set. Serve immediately. Yield: 8 servings.

 

CALORIES 188 (29% from fat); FAT 6.lg (sat 2.1g mono 2g poly O.7g); PROTEIN

10.1g; CARB 22.3g; FIBER 1.3g; CHOL 92mg; IRON 1.5mg; SODIUM 398mg; CALC

187mg

 

Converted by MC_Buster. KES_02 Apr 99

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : This is light and airy, just like a dessert soufflé. Serve it as

soon as it comes out of the oven, though, because it quickly collapses and

loses much of its charm. I've used smoked cheddar for an interesting flavor

nuance; avoid using smoked Gouda, which doesn't melt well.